Sweet Potato Jelly - Part 1
What to do with sweet potatoes? hmmm...I bought a bag of sweet potatoes 2 weeks ago, was planning to do the usual honey roast sweet potatoes, but kind of tired of using it in the same way every time! I left it laying around, some started to rot...
I came across a Japanese dessert few months ago, love how delicate Japanese desserts look. The recipe called for adzuki bean paste combine with agar-agar...I thought...WHAT IF....WHY NOT...try the recipe with the sweet potatoes?!!
I am quite pleased with the experiment. The result: some lovely and appetizing colours! Though, still quite a bit of refinement to do to make it perfect...
Ingredients for the paste:
To make the Sweet potato paste, you will need:
Firstly, cook the diced sweet potatoes in boiling water. Add sugar and let it simmers under low heat until soften. Stir in the coconut milk and cook until the liquid reduced. Mash the potatoes and set it aside to cool down.
For the adzuki bean paste:
Put the bean in the pan and slowly bring to boil under low heat. Add sugar in 3 patches. Stir occasionally. Remove from heat when the sugar has dissolved. Mash the bean roughly. Set it aside to cool down.
But for this experiment, I used the following ingredients to make the jelly:
Add all of the ingredients in the pan and bring it to boil until the agar-agar has dissolved. Discard the lemon rind.
Add approximately 1/2 cup of the agar-agar liquid to the bean paste and sweet potato paste respectively. Mix well and put the pastes in 2 separate containers. Slightly flatten. (I think the paste should be soft, but is able to hold it's own shape once set.) Slowly pour in the remaining agar-agar liquid over the the pastes and leave to set.
The dessert should have two well-defined layers: The paste and the clear layer of agar-agar.
Once set, cut the jelly to shape...and enjoy it!
I came across a Japanese dessert few months ago, love how delicate Japanese desserts look. The recipe called for adzuki bean paste combine with agar-agar...I thought...WHAT IF....WHY NOT...try the recipe with the sweet potatoes?!!
I am quite pleased with the experiment. The result: some lovely and appetizing colours! Though, still quite a bit of refinement to do to make it perfect...
Ingredients for the paste:
To make the Sweet potato paste, you will need:
- 400g sweet potatoes (diced)
- 1/2 cup sugar
- 1/2 coconut milk
- 100ml water
Firstly, cook the diced sweet potatoes in boiling water. Add sugar and let it simmers under low heat until soften. Stir in the coconut milk and cook until the liquid reduced. Mash the potatoes and set it aside to cool down.
For the adzuki bean paste:
- 250g tinned adzuki bean (drained)
- 60g sugar
Put the bean in the pan and slowly bring to boil under low heat. Add sugar in 3 patches. Stir occasionally. Remove from heat when the sugar has dissolved. Mash the bean roughly. Set it aside to cool down.
But for this experiment, I used the following ingredients to make the jelly:
- 20g agar-agar
- rind of 1/4 of lemon
- 1/2 tsp pandan leave essence
- 100g sugar
- 800ml water
Add all of the ingredients in the pan and bring it to boil until the agar-agar has dissolved. Discard the lemon rind.
Add approximately 1/2 cup of the agar-agar liquid to the bean paste and sweet potato paste respectively. Mix well and put the pastes in 2 separate containers. Slightly flatten. (I think the paste should be soft, but is able to hold it's own shape once set.) Slowly pour in the remaining agar-agar liquid over the the pastes and leave to set.
The dessert should have two well-defined layers: The paste and the clear layer of agar-agar.
Once set, cut the jelly to shape...and enjoy it!
Sweet Potato Jelly - Part 2
Recently I bought a Korean recipe book. I always thought Korean food is very similar to Japanese food. But a Korean friend of mine disagreed. According to him, what you will find in Korea do not necessarily found in Japan...food wise! After reading the basic of what makes Korean food distinctive to Japanese, I then realised that there are actually many Mongolian influences in Korean cuisines!
In the recipe book, I came across a sweet potato jelly recipe, which to my surprise quite similar to the experiment I did previously! I thought I invented the recipe...!! But the Korean version has a deeper and more refined taste than previous my experiment!
What I have just made is a twist from the original Korean recipe.
Ingredients:
In a heavy pan, add the sweet potato chunks and water, bring the water to boil over a high heat. Reduce the heat and simmer the potatoes until soft. Drain the potatoes from the pan, keep the water for later.
In a bowl, mash the potatoes until smooth, add in golden syrup, sesame seeds. Mix well.
Measure 1 cup of the water used for cooking the potatoes (add more water if the leftover cooking water is less than a cup). Bring the water to boil and turn to low heat, add the tapioca and powdered gelatine and simmer it until the gelatine dissolved and the tapioca turned transparent.
Pour the gelatine to the potato mixture and stir well.
Grease a mould with a little oil (coconut oil preferably to add a distinct fruity scent to the dessert). Pour the mixture to the mould and set it aside to set.
Once set, cut the jelly as you like and serve with sesame seeds topping or something interesting! (I topped the jelly with some Yukari!)
A nice and impressive party dessert I reckon and a refinement from the previous experiment.
In the recipe book, I came across a sweet potato jelly recipe, which to my surprise quite similar to the experiment I did previously! I thought I invented the recipe...!! But the Korean version has a deeper and more refined taste than previous my experiment!
What I have just made is a twist from the original Korean recipe.
Ingredients:
- About 2 cup of sweet potato chunks
- 4 tbsp Golden syrup
- 2 tbsp white sesame seeds
- 2 tbsp powdered gelatine
- 2 tbsp tapioca pearls
- water enough to cover the sweet potatoes.
In a heavy pan, add the sweet potato chunks and water, bring the water to boil over a high heat. Reduce the heat and simmer the potatoes until soft. Drain the potatoes from the pan, keep the water for later.
In a bowl, mash the potatoes until smooth, add in golden syrup, sesame seeds. Mix well.
Measure 1 cup of the water used for cooking the potatoes (add more water if the leftover cooking water is less than a cup). Bring the water to boil and turn to low heat, add the tapioca and powdered gelatine and simmer it until the gelatine dissolved and the tapioca turned transparent.
Pour the gelatine to the potato mixture and stir well.
Grease a mould with a little oil (coconut oil preferably to add a distinct fruity scent to the dessert). Pour the mixture to the mould and set it aside to set.
Once set, cut the jelly as you like and serve with sesame seeds topping or something interesting! (I topped the jelly with some Yukari!)
A nice and impressive party dessert I reckon and a refinement from the previous experiment.
Sweet Potato Jelly - Part 3
I want to make this jelly looks a lot more exciting than the previous two experiments. I found a couple of ingredients in the Chinese supermarket that I think would set nice contrast to the orangey sweet potato.
I have black sesame seeds, black gaint tapioca pearl, and green (pandan) tapioca.
I imagine this could be quite a nice concrete mixture for a building! Maybe next time I should specify it for one of my future building designs! Wouldn't be so cool to have some transparent (colourful) marbles in the solid concrete wall. I think the lighting effect would be quite interesting too...(in architect mode while writing this!)
Sometimes I forgot that I am an architect when cooking in the kitchen, but sometimes I think about EVERYTHING as architecture!
I have black sesame seeds, black gaint tapioca pearl, and green (pandan) tapioca.
I imagine this could be quite a nice concrete mixture for a building! Maybe next time I should specify it for one of my future building designs! Wouldn't be so cool to have some transparent (colourful) marbles in the solid concrete wall. I think the lighting effect would be quite interesting too...(in architect mode while writing this!)
Sometimes I forgot that I am an architect when cooking in the kitchen, but sometimes I think about EVERYTHING as architecture!
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